Lunch
2800 recipes found
The Original Waldorf Salad
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
"Gnocchi" of Hass Avocado with Apples and Shaved Walnuts
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif. It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
Bihari Green Beans Masala
This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. “It is an everyday, simple dish that is several hundred years old,” said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. “The string beans will plump up, and absorb some of the sauce,” said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.
Roasted Tomato and Eggplant Tartine
Matzo Brei With Hot Honey and Feta
When it comes to matzo brei (rhymes with fry), preferences run deep. Do you like yours salty and peppery, with crispy edges, or softer and sweeter, served with a drizzle of syrup or shower of confectioners’ sugar? This version leans savory, dotted with pockets of creamy feta and dill, but a slick of hot honey added at the end is a nod to the sweeter — albeit spicier — side. Serve it for breakfast, lunch or dinner, during Passover and beyond. It’s a quick, satisfying meal with verve to spare.
Roasted Brussels Sprouts, Butternut Squash and Apple
Kenmare’s Asparagus Gratin
Mark Bittman's Gravlax
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Tacos de Calabacitas
Crunchy Noodle Kugel à la Great-Aunt Martha
The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
Persian Herb Frittata
This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It’s not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It’s the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown — without burning.
Sorghum Bowl With Black Beans, Amaranth and Avocado
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it’s good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers’ markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can’t find it.
Jeweled Grains With Broccoli, Peas and Red Onion
Inspired by Persian jeweled rice and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.
Simmered Kabocha Squash With Scallions
When you can’t eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from “A Common Table” by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her “soul-mate squash,” has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Make-It-Your-Own Udon Noodle Soup
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings – halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha – whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Yellow Layer Cake With Chocolate Frosting
Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand? This yellow cake with chocolate frosting and a macaroon crunch is just the ticket. This recipe is adapted from one made at Junior’s in Brooklyn. The cake is moist, and the frosting sweet. Quite sweet, actually. Just right.
2006: Gazpacho With Cucumber Granita
Pork Dumplings
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Carrot Loaf Cake With Tangy Lemon Glaze
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Irish Trifle
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish. It is one of the most irresistible desserts I make. I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry. I use up a few of the egg whites left over from making the crème anglaise in the cake, opting for a biscuit, in which the egg whites are beaten to a meringue, over a richer sponge cake. Although jam is traditional in this trifle, you could always top the cake with a berry compote instead.
Baked Camembert Salad
Cheese encased in pastry and baked until brown might seem like an old-fashioned dish, but it’s one of the most reliable ways to please a small group of omnivorous people. Flaky pastry, warm, runny cheese, what’s not to like? Baking is also a great way to turn a mediocre wheel of cheese into something great. Cut the wheel in half, sandwich it with something savory and something sweet and wrap it up tightly with pastry. If you want to replace it with Brie, or another soft cheese with an edible rind, feel free — just make sure there aren’t gaps in the sides of the pastry, or the cheese will leak out in the oven.
Steamed Clams
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
5 Ninth's Cubano
The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious.